Chef John Folse's Chicken Piccata - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Chicken Piccata

Chicken Piccata

 PREP TIME: 20 minutes

SERVES: 4

 COMMENT:  This is a simple, Italian dish that can be found in most of your favorite Italian restaurants.  Why not take this recipe and make it at home?

INGREDIENTS:

4 chicken breasts, deboned

 1 cup all purpose flour

 ½ cup vegetable oil

 1 tbsp minced garlic

 ½ cup dry white wine

1 cup chicken broth or chicken stock

3 tbsps fresh lemon juice 

2 tbsps capers, drained 

4 lemon slices, thinly cut

4 tbsps unsalted butter

¼ cup chopped parsley

salt and pepper to taste

 METHOD: Slice each chicken breast in half.    Place chicken halves between sheets of plastic wrap and pound to an even thickness.  Season chicken to taste with salt and pepper, then dust in flour lightly, shaking off the excess.  In a large sauté pan, heat vegetable oil over medium-high heat.  Sauté cutlets a few at a time, 2-3 minutes on each side.  Remove cutlets from pan and pour off all but 2 tablespoons of oil.  Add garlic and sauté one minute.  Deglaze with white wine. Bring to a rolling boil and reduce to half volume.  Add chicken stock, lemon juice, capers and lemon slices.  Return chicken to the pan and simmer in stock for 1-2 minutes or until heated thoroughly.  Add the butter and parsley, swirling the pan constantly until butter sauce is achieved.  Remove from heat and serve with rice or pasta.

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